Pierogi

Pieróg, most commonly known in its plural form pierogi, is a boiled semicircular dumpling. Countless numbers of sweet and savory fillings are enclosed in a wheat-based dough that is then boiled and pan-fried in butter until crispy. The word pierogi is a Polish term which means filled dumplings. The first mention dates back to the late 17th century. But, a lot of Poles claim that the food has been around much longer than that. Pierogi were also associated with St. Hyacinth, a 13th-century Polish priest. He believed that pierogi have either miraculously saved crops or to have supported hungry people. As a result, he has since become the patron saint of pierogi. 

While you might think that is home to Poland, the origin of this food remains to be disputed. Some historians claim that pierogi came from China through Marco Polo’s expeditions. Still, pierogi are the national dishes of Central and European kitchens. It was brought to the United States by the Polish immigrants. Then, innovations started to come by in America. Mashed potatoes mixed with cheddar cheese become the most popular filling and so is cream cheese flavored dough.

Pierogi Trivia

• The National Pierogi Day is celebrated every October 08.
• Pittsburgh Pirates, a baseball team, hosts a pierogi race during the innings of their games. Cheese Chester, Jalapeno Hannah, Oliver Onion, Potato Pete, Sauerkraut Saul, Bacon Burt, and Pizza Penny are the seven mascots that participate in the race. 
• The largest edible pierogi weighs 92 pounds. It was made in the city of Whiting in Indiana, during the Pierogi Fest.

Pierogi Buying Guide

Although it is more difficult to find pierogi in supermarkets, here are some helpful things to keep in mind when you opt to buy them:

1. You can buy frozen, ready-to-reheat pierogi in the frozen section. Classic cheddar is the best-selling flavor. 
2. If possible, go for the ones that contain organic ingredients.
3. Be sure to always check out the ingredients list and pick the ones with lesser preservatives and hard to pronounce chemicals. 
4. Pick the ones that are completely sealed to assure that the product hasn’t been contaminated. Packages that are torn or severely dented should be discarded. 
5. As always, pierogi from local food vendors and artisans in farmers’ markets are better than the mass-produced ones. Here, you’ll get close to no preservatives and the ingredients are usually organic. Their products are also made in small batches and you might be able to get free samples along the way. And, don’t forget that our Texas Real Food website is home to all Texan vendors that would love to hear from you.

Pierogi Production & Farming in Texas

In Texas, pierogi are usually done at home or in restaurants. The most popular stuffings include each or a combination of the following: mashed potatoes, cheese, caramelized onions, sauerkraut, cabbage, meat, spinach, and mushrooms. Dessert pierogi are also produced in the state, with sweetened quark or fresh fruit coulis being the popular fillings. Fresh fruits include berries, apples, and plums; fruit jams, on another note, can also be used. Meanwhile, cheddar cheese or sour cream are commonly incorporated in the dough or used as toppings, together with caramelized onions.

Pesticides, additives, and chemicals:

Since pierogi are traditionally done at home or in restaurants, it is quite difficult to find one in large supermarkets like H-E-B and Natural Grocers. Hence, here are some of the additives that we found on a very few frozen brands:

• Vitamins and Minerals – Sometimes, a product is either enriched or it contains enriched ingredients. Enriching food means that the nutrients that were lost during processing, such as refinement, are added back into the product to restore its original vitamin and mineral levels. For pierogi, some vitamins and minerals include the following: vitamin b1 (thiamine mononitrate), vitamin b2 (riboflavin), vitamin b3 (niacin), iron (ferrous sulfate / ferrous lactate), and folic acid. 
• Monoglyceride and Diglycerides – These are made up of glycerol and fatty acid chain(s). They both act as emulsifiers, binding oil & water. They are commonly found in frozen and packaged foods as they help in improving the texture and stability of the mixture while preventing it from separating and prolonging the product’s shelf life. Like fats, significant consumption of these additives can lead to stroke and coronary heart disease. 
• Sodium Phosphate – This additive is commonly found in processed and fast foods. It acts as a thickener, stabilizer, and texturizer. Common side effects include headache, vomiting, bloatedness, abdominal pain, reduced urine, and even seizure.
• Yeast extracts – These are added as a flavor enhancer and possess the same side effects just like MSG. You may want to avoid products with these ingredients especially if you have blood pressure problems or sodium-related concerns. 
• Color additives – these are food colorings or dyes that are added to food products to improve its color. Some are natural and some are artificial. Examples of these are turmeric or annatto extract (yellow), caramel (yellow to tan), beta-carotene (yellow to orange), grape skin extract (red and green), and dehydrated beets (bluish-red to brown). Nonetheless, this additive can cause skin irritation, rashes, and eczema. Artificial ones include Yellow # 5 and Yellow # 6. It can upset one’s stomach and experience difficulty in breathing.

Packaging:

Frozen pierogi come in microwave-safe plastic containers that are enclosed in cartons.

Enjoying Pierogi

Traditionally, pierogi are made from scratch. The stuffed pasta is then boiled and simmered into salted water until it floats. After draining, it is then pan-fried or baked in butter. They can be topped with a spoonful of sour cream or melted butter, and they can be garnished with caramelized onions, mushrooms, or bacon bits. Also, to further complete this meal, some side dishes work perfectly with pierogi. These are the following: rainbow salad, green bean fries, roasted Brussels sprouts, roasted cauliflower, roasted carrots, and broccoli slaw.

Storage:

Freshly-made pierogi can last up to 5 days in the refrigerator. If you’re planning to store it more than that, transfer it to the freezer, where they can last for up to six months. Store-bought frozen pierogi, due to some added preservatives, can last up to a year.

Make your own Pierogi:

Pierogi might take a while to make. But trust us, it’s worth the time. Thus, below is a scratch-made recipe for pierogi. You may opt to do this ahead of time and store it in the freezer.

Yield: 48 pieces

Ingredients:

Dough:

• 3 cups all-purpose flour plus additional for dusting
• 1 cup water
• 1 large egg
• 1 tbsp sour cream
• 2 tsp cooking oil
• 1 tsp salt

Filling:

• 1 ½ lbs russet potatoes
• 2 ¼ cups extra-sharp white cheddar cheese, grated
• ¼ tsp salt
• ¼ tsp ground black pepper
• ⅛ tsp ground nutmeg

Topping:

• 1 onion, julienned
• ½ cup unsalted butter
• Sour cream, as needed optional

Method:

1. Make the dough. Put flour in a large bowl and make a well in the center. Lightly mix water, egg, sour cream, oil, and salt and pour the mixture to the well. Gradually incorporate the flour until a soft dough forms. Dust a working surface with flour and transfer the dough there. Knead for about 8 minutes or until the dough is smooth and elastic. Cover with a bowl and rest for 1 hour at room temperature.
2. Make the filling. Boil salted water in a large saucepan. Meanwhile, wash and peel the potatoes and slice them into 1-inch cubes. Toss the potatoes into the boiling water and cook until they’re soft, about 8-10 minutes. Drain and transfer to a medium-size bowl. Add cheese, salt, pepper, and nutmeg. Mash the potato using a fork or potato masher and mix until it’s smooth. Cool it down to room temperature. Then, take out a spoonful and shape it into a ball using the palm of your hands. Transfer the potato ball into a separate plate and keep it covered with cling wrap while working on the remaining 47 balls. 
3. Make the topping. Sauté onion in butter, continuously stirring, for about 20-30 minutes, or until the onions are caramelized. Take it off the heat and season with salt & pepper. Set aside.
4. Assemble the pierogi. Take half of the dough and transfer it on a lightly floured space. Using a rolling pin, roll out the dough into a ⅛ inch thick and 15-inch round dough (looks like a pizza dough!) Using a lightly floured cookie cutter (at least 4’’ diameter), cut out 24 circles. Put one circle on the palm of your hand, and put 1 potato ball in the center. Fold-over in half and pinch the edges to completely seal. Chef tips: closing your hands helps in forming the pierogi. If the edges don’t stick together, damp it with a little bit of water before pinching. After making one pierog, place it in between two lightly floured kitchen towels. Continue doing the remaining pierogi, transferring them in kitchen towels as you finish.
5. Cook the pierogi. Boil 6-8 quarts of salted water. Add pierogi in batches, depending on the diameter of your pot. The most important thing here is for them not to stick together. As the pierogi start to cook, they’ll float. From that time, count 5 minutes before taking them out of the pot. As soon as they’re done, gently toss them in warm caramelized onion. Serve and enjoy!